Pasta with Saffron Cream Asparagus and Peas
Ingredients
| 1/2 tsp saffron | ||
| 2 tbs boiling water | ||
| 1 lb fresh asparagus, trimmed | ||
| 1 lb fresh pasta of your choice | ||
| 1 tbs unsalted butter | ||
| 2 shallots, minced | ||
| 1 and 1/2 cups light cream | ||
| kosher salt and black pepper to taste | ||
| 1 (10 oz) package frozen peas, thawed | ||
| 1 strip lemon peel, finely sliced | ||
| fresh Parmesan cheese |
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- Immerse saffron in boiling water and set aside.
- Cut off asparagus tips into 2 inch lengths.
- Cut remaining stalks diagonally into bite-sized pieces.
- Cook asparagus in boiling salted water until tender. About 3-4 minutes.
- Remove with slotted spoon and set aside.
- Add the peas to the asparagus water and cook for about 2 minutes, then drain. Set aside.
- In the same pot, cook the pasta al dente, according to package directions.
- While pasta is cooking, melt butter in a skillet and gently cook the shallots until they are soft, about 5-7 minutes.
- Add the cream and saffron water.
- Boil to reduce slightly and season with salt and pepper.
- Add asparagus and peas.
- When pasta is done, add to the cream sauce, turning to coat.
- Add the lemon peel and serve topped with Parmesan cheese.
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